Creamy Lotus Biscoff Tiramisu for Coffee Lovers Tips, FAQ & printable recipe

Tips for success

For a cleaner cut, chill the tiramisu for an additional hour before slicing. Use a hot, clean knife to slice through the dessert, wiping the blade between each cut to ensure sharp, professional-looking squares.

This simple technique prevents the cream from dragging across the layers and helps maintain the integrity of each portion. You can also place the dish in the freezer for twenty minutes before slicing if you want exceptionally clean edges.

If you want to add an extra layer of flavor, you can dust the top with a bit of unsweetened cocoa powder before drizzling the Biscoff glaze. This provides a classic tiramisu touch that balances the sweetness of the cookie butter.

Ensure the cocoa powder is sifted finely to avoid any clumps. If you are serving this for a special occasion, consider decorating the edges with whole Biscoff cookies for an elegant and impressive presentation that highlights the key ingredient.

Variations

• Chocolate Biscoff Tiramisu: Add two tablespoons of high-quality cocoa powder to the mascarpone mixture while whipping. This creates a rich, chocolatey base that pairs perfectly with the spiced Biscoff flavor, adding depth and a sophisticated profile.
• Spiced Rum Tiramisu: Stir one tablespoon of spiced rum into the hot espresso before dipping the cookies. The warmth of the rum enhances the spices in the Biscoff spread and adds a complex, aromatic finish to the dessert.

Storage and make-ahead

Fridge

Keep refrigerated for up to 3 days in an airtight container.

Freezer

Freezing is not recommended as it will alter the texture of the mascarpone and make the cookies soggy upon thawing.

Reheat

This dessert is intended to be served cold and does not require any reheating.

Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. This will prevent the dessert from absorbing any odors from other foods in the fridge and keep the cream fresh. For the best flavor and texture, consume the tiramisu within three days. While it can be kept longer, the cookies will continue to soften and may eventually lose their desired texture if stored for an extended period.

This recipe is perfect for making ahead as it requires at least six hours of chilling time. You can assemble it the night before and let it set in the refrigerator overnight, which often results in an even better flavor and texture.

Simply prepare the cream, assemble the layers, and keep it covered in the fridge until you are ready to drizzle the glaze and serve. This makes it an ideal dessert for hosting guests or planning ahead for special events.

Serving ideas

Serve this tiramisu chilled directly from the refrigerator for the best texture. Use a wide spatula to lift each portion carefully from the dish, ensuring you capture all the layers.

The contrast between the cold, creamy filling and the espresso-soaked cookies is best experienced when the dessert is properly chilled. Place each serving on a small dessert plate and enjoy it alongside a fresh cup of coffee or tea to complement the flavors.

If you have extra Biscoff cookies, you can serve them on the side to provide an additional crunch. You can also offer a small dollop of lightly whipped cream on the side of each plate for those who enjoy an even creamier experience. Ensure the dessert is kept cool until the moment of serving, especially if you are hosting outdoors or in a warm environment, to maintain the structural integrity of the mascarpone cream.

Frequently asked questions

Recipe card

Creamy Lotus Biscoff Tiramisu for Coffee Lovers

Prep 20 minCook 0 minRest 6 hTotal 6 h 20 minServes 8

Ingredients

• 500 g mascarpone cheese
• 100 g brown sugar
• 300 ml heavy cream
• 150 g Lotus Biscoff spread, melted
• 300 g Lotus Biscoff cookies and ladyfingers
• 1 cup hot espresso
• 120 g Lotus Biscoff spread, warmed for glaze
• 2 tbsp crushed speculoos cookies

Instructions

1. In a large mixing bowl, combine the mascarpone cheese, brown sugar, heavy cream, and melted Lotus Biscoff spread. Use an electric hand mixer to whip the mixture until it reaches stiff, velvety peaks. Ensure the ingredients are fully incorporated and the texture is smooth and airy before proceeding to the assembly stage.
2. Pour the hot espresso into a shallow dish. Quickly dip each Biscoff cookie and ladyfinger into the hot espresso, ensuring they are moistened but not soggy. Arrange a single layer of the dipped cookies in the bottom of an 8x8 inch baking dish. Spread a generous layer of the spiced cream mixture over the cookies, smoothing the surface with a spatula. Repeat these layers until all ingredients are used, finishing with a final layer of cream.
3. Place the assembled tiramisu into the refrigerator and chill for at least 6 hours. This allows the cookies to soften slightly and the flavors to meld together perfectly. Just before serving, warm the remaining Biscoff spread until pourable and drizzle it evenly over the top of the chilled dessert. Sprinkle the edges with crushed speculoos cookies for added texture and serve immediately.

Contains: gluten, eggs, milk, soy

Food safety: This recipe contains mascarpone which may be prepared with eggs. Use pasteurized eggs if concerned about food safety.

Estimated nutrition per serving

Calories

420

Protein

5.5 g

Carbohydrates

38 g

Fat

28 g

Fiber

1 g

Sugar

25 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.